Monday, April 25, 2011

Cherry Chicken Salad Croissants

I love dried cherries. I put them in my salads. I eat them plain. I like finding new recipes to use them. I bought a 20lb bag. :/

With that being said, I offered to coordinate the menu for Carl's family's Easter Egg Hunt. I suggested and said I would bring Cherry Chicken Salad Croissants. Plus, I was hosting a light lunch for Carl's immediate family on Easter day, so I knew I could make a really big batch and use it twice. The only problem was that I had made a cherry chicken salad before, but I didn't love it. I almost just made it again, but wow, am I glad I didn't! I went with this one from The Novice Chef. Perfection. So many compliments and I will search no further!


4 cups of cubed cooked chicken
1/2 cup pecans, coarsely chopped
1 rib celery, finely diced (I omitted, I like celery but sometimes find it overpowering)
2 medium shallots, minced
3/4 cup dried Michigan Cherries
1/3 cup light mayonnaise
1/3 cup fat free greek yogurt
3 tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper


Combine all ingredients and adjust any seasonings as needed. You can eat it immediately, but I like to let the flavors develop a little while before eating. So I suggest letting it sit in the fridge for about 30 minutes or so before eating!

*Definitely let it sit overnight!


  1. Sometimes my chicken salad comes out a little bland. How did you cook the chicken? Did you season it first?

  2. @The Mrs. Martin- I cut it in pieces and boiled it in one can chicken broth and one can water. Trust me, it won't be bland! So good!


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